Because the poached pears need
to chill before they can be stuffed,
you may want to start preparing this recipe early in the day.
Makes 4 Servings
4 large Bosc pears
1 cup water
1 cup dry white wine
2 tablespoons sugar
2 tablespoons honey
4 dried apricots
2 (3 x 1/2 inch) lemon rind strips
1 (3 inch) piece vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
1 whole clove
4 reduced-calorie vanilla wafers, crushed
5 tablespoons coarsely chopped pistachios, toasted and divided
Peel and core pears, leaving stems
intact. Slice about 1/4 inch from base of each
pear so it will sit flat. Combine water and next 7 ingredients (water
in a large saucepan; bring to a boil. Add pears; cover, reduce heat, and
10 minutes or until tender. Remove pears and apricots from cooking liquid
a slotted spoon; chill pears and apricots. Bring cooking liquid to a boil;
until reduced to 1 cup (about 15 minutes). Strain cooking liquid through
over a bowl; discard solids. Chill. Chop apricots. Combine apricots,
crumbs, and 1 tablespoon pistachios. Stuff about 2 tablespoons apricot
into each pear cavity. Place pears in each of 4 bowls. Spoon 1/4
over each pear; sprinkle each with 1 tablespoon pistachios.
Note: Use a melon baller to core pears.
SIZE: 1 pear
POINTS: 7.5 (5)
PER SERVING: 251 Calories, 3.4 g Protein, 6 g Total Fiber,
6 g Total Fat, 51.5 g Carbohydrate, 24 mg Sodium
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
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